Chicken Mushroom Stew

Savory chicken thighs simmer with earthy mushrooms and a splash of red wine, creating a rich, comforting stew that's easy to whip up and full of flavor.

Course Main Course

Cuisine American

Keyword chicken stew, comfort food, hearty dinner, one pot meal

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 550kcal

Author Liza A

Ingredients

5 tablespoons olive oil
7 chicken thighs
1 lb mushrooms cut in halves or quarters, depending on the size
1 onion sliced
1 cup chicken stock
1 cup red wine
Sea salt and freshly ground pepper to taste

Instructions

Season chicken pieces with sea salt and ground pepper.
Heat the olive oil in a Dutch oven or a large pan over medium high heat. Add the seasoned chicken pieces and brown on both sides. Brown in two batches, if needed. Transfer to a plate and set aside.
Drain some of the oil from the pan and put back the pan on the heat. Add the sliced onion and mushrooms. Cook until the mushrooms begin to release their juices and they start to become golden brown, around 2-3 minutes.
Return the browned chicken (plus juices) into the pan; add stock and wine. Bring to a slow simmer. Lower the heat, cover and simmer slowly until the meat is very tender, about 45 minutes.
Transfer to a serving plate and serve.
Enjoy!

Notes

Recipe adapted from Chef Michael Smith.

Nutrition